Vegan Homemade Blueberry Ice Cream
Indulge in the creamy, vibrant flavors of *Vegan Homemade Blueberry Ice Cream*, a dairy-free and naturally sweetened treat that's perfect for summer or anytime you crave something refreshing. Made with fresh, antioxidant-rich blueberries, creamy coconut milk, and a hint of almond milk, this recipe achieves a luscious texture and vibrant berry flavor without relying on artificial ingredients. Sweetened with pure maple syrup and brightened by a splash of tangy lemon juice, every spoonful is a delicious balance of sweet and tart. Easy to prepare with just 20 minutes of prep, this egg-free and vegan recipe also features a thickening technique using cornstarch for a velvety finish. Serve this homemade ice cream at your next gathering or enjoy a scoop solo as the ultimate plant-based dessert. *(Keywords: Vegan blueberry ice cream, dairy-free ice cream recipe, homemade vegan dessert, coconut milk ice cream)*.
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Recipe Information
Ingredients
- 2 cups fresh blueberries
- 1 can (13.5 oz) canned full-fat coconut milk
- 1 cup almond milk
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Rinse the blueberries thoroughly under cold water. In a medium saucepan, combine the blueberries and maple syrup. Cook over medium heat for about 5 minutes, stirring occasionally until the blueberries start to release their juices and soften.
Once the blueberries are soft, gently mash them with a fork or potato masher while still in the saucepan. Let them cool for a few minutes.
In a small bowl, mix the cornstarch with the water to make a slurry. Ensure it is smooth without any lumps.
Add the canned coconut milk, almond milk, and vanilla extract to the blueberry mixture. Stir well to combine.
Whisk in the cornstarch slurry and cook the mixture over medium heat. Stir continuously until the mixture thickens slightly, about 2-3 minutes.
Remove the saucepan from the heat and add the lemon juice. Stir to incorporate fully.
Allow the mixture to cool to room temperature, then transfer to a blender. Blend until the mixture is smooth, ensuring no lumps remain.
Pour the blended mixture into a bowl, cover, and refrigerate for at least 4 hours or until thoroughly chilled. Overnight is best for optimal results.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to firm up. Before serving, let it sit at room temperature for a few minutes to soften slightly.
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 165.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 476 mg | 37% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1340 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
